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10-Cup Cookies


  • Author: Sarah White
  • Total Time: 27 minutes
  • Yield: 36 cookies 1x
  • Diet: Vegetarian

Description

These 10-Cup Cookies are loaded with flavor and texture, making them chewy, hearty, and perfect for any occasion.


Ingredients

Scale
  • 1 cup unsalted butter, softened

  • 1 cup packed brown sugar

  • 1 cup granulated sugar

  • 2 large eggs

  • 2 tsp vanilla extract

  • 2 cups all-purpose flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 2 cups rolled oats

  • 1 cup shredded coconut

  • 1 cup chocolate chips

  • 1 cup raisins

  • 1 cup chopped nuts (walnuts or pecans)


Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

  2. In a large bowl, beat butter with brown and granulated sugar until light and fluffy.

  3. Add eggs one at a time, then stir in vanilla extract until well combined.

  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to wet mixture, mixing until just combined.

  5. Fold in oats, coconut, chocolate chips, raisins, and nuts evenly throughout the dough.

  6. Drop rounded spoonfuls of dough onto prepared baking sheets, spacing 2 inches apart.

  7. Bake for 10–12 minutes until edges are golden but centers remain slightly soft.

  8. Cool on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Store in an airtight container at room temperature up to 5 days. Dough can be frozen in portions for up to 3 months. Serve with milk, coffee, or sandwich with ice cream for a fun twist.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American